Total time
20 mins
Prep
20 mins
Per head
£1.73
Difficulty
Easy
A bright, herby Lebanese salad of parsley, mint and bulgur wheat. Eaten across the Middle East as a mezze or side.
Did you know?
Tabbouleh originated in the mountains of Lebanon and Syria and is one of the most widely eaten dishes in the Middle East. In Lebanon, making tabbouleh is considered a skill, the parsley must be chopped extremely finely, the bulgur soaked not boiled, and the lemon squeezed at the last minute so the herbs stay bright green.
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Ingredients
- 120g bulgur wheat
- 60g flat leaf parsley
- 20g fresh mint
- 160g, diced small tomatoes
- 60g spring onions
- 2 lemon
- 30ml olive oil
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Tabbouleh
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